FLAVOR, FRAGRANCE, and ODOR ANALYSIS
Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of ke...
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| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York
MARCEL DEKKER, INC.
2002
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| Series: | Food, science, and technology (Marcel Dekker, Inc.)
115 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX546 |b .F52 2002 |
| 245 | 0 | 0 | |a FLAVOR, FRAGRANCE, and ODOR ANALYSIS |c edited by Ray Marsili, dean Foods Company Rockford, Illinois |
| 264 | # | 1 | |a New York |b MARCEL DEKKER, INC. |c 2002 |
| 264 | # | 4 | |c ©2002 |
| 300 | # | # | |a x, 425 pages |b illustrations |c 24 cm |
| 336 | # | # | |b eng |2 rdacontent |
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| 338 | # | # | |a volume |2 rdacarrier |
| 490 | 0 | # | |a Food, science, and technology |v 115 |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains numerous examples and chromatograms and emphasizes novel solid-phase microextraction procedures. It includes coverage of isolation and concentration of odor impact chemicals prior to GC manipulation; time-of-flight mass spectrometers and electronic-nose instrumentation; how to identify chemicals responsible for flower scents; and more. |
| 650 | # | 0 | |a Food |x Sensory evaluation |
| 700 | 1 | # | |a Marsili, Ray |d 1946- |e edited |
| 830 | # | 0 | |a Food, science, and technology (Marcel Dekker, Inc.) |v 115 |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=363996 |
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Flavor, fragrance, and odor analysis